Roasted Kale Sprouts: The Deliciousness of Brussels Sprouts + The Nutrition of Kale

I was at Trader Joe’s earlier today and ran across these cool things: kale sprouts, also called kalettes. Whole Foods carries them as well. I love finding new things that are both simple and delicious. They’re tasty like brussels sprouts but super nutritious like kale. All I had to do it wash them and add some oil, salt, and pepper! Perfect! I didn’t even cut them in half or cut the steams off like I do with brussels sprouts — maybe I should have, but then they wouldn’t have been as simple to make, and tonight I needed quick and simple.

Ingredients:

2 tablespoons coconut oil
1 bag kale sprouts
1 teaspoon rock salt

Preheat the oven to 400 degrees. Rinse the kale sprouts in a colander then dry them well with a paper towel. Look at that color! They are just brimming with antioxidants!

Mix melted coconut oil with the sprouts in a medium bowl then add the salt. Cook for 20 minutes or so (turning them so that they cook evenly), or until they start to turn brown and get crispy. Once they’re almost done, turn the oven on broil at 500 degrees for three to five minutes.

I hate to admit it, but Scott and I ate all of them before the kids got home from playing. So I can’t say if they liked them out not (sadly, we didn’t save them a single one) but Scott and I loved them! Enjoy this simple side and have a great week!

Lastly, many of you have already purchased my book on Amazon. From the bottom of my heart, I want to give you a big huge THANK YOU! And don’t forget you have a chance to win a copy right here on WellATL, but the deadline is coming up, so hurry!

Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the the book Super Paleo Snacksas well as the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition.